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Sauce for Pork and Beans

A canned sauce made with catsup, water, sugar or molasses, and white pepper, used to flavor pork and beans.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and white pepper work together. They rank in the top 42% of all ingredient pairs, and cooks put them together in 812 recipes. The science ↓

Sauce for Pork and Beans

Ingredients

Directions

Prepare the sauce and beans

  1. Combine catsup, water, sugar or molasses, and white pepper in a large container.

  2. Soak the beans overnight.

  3. Fill the soaked beans into can cages lined with 8 or 10 mesh wire cloth.

Heat in the retort

  1. Drop the cage into a retort or cooker and fasten the cover.

  2. Turn on the steam and bring the temperature up to 240°F (115°C) over about 10 minutes.

  3. Bake the beans for 25 minutes at 240°F (115°C).

Fill, cap and process

  1. Fill the cans with the beans and cover with the sauce.

  2. Cap the cans and exhaust No. 1 cans for 3 minutes, then process for 40 minutes at 222°F (106°C).

  3. Exhaust No. 2 cans for 3 minutes, then process for 45 minutes at 222°F (106°C).

  4. Exhaust No. 3 cans for 4 minutes, then process for 60 minutes at 222°F (106°C).

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + white peppertop 42% of all pairs
    Smell alikelow
    Cooked together812 recipes

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Catsup
Provides the main body, moisture, sweetness and tang of the sauce.
Sugar or molasses
Adds sweetness and depth of flavour to the sauce.

The step that matters

Exhausting the cans before processing. Exhausting drives air out of the cans before they are sealed. Trapped air can slow heat transfer, so the beans may cook unevenly, and it can interfere with a proper seal.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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